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This recipe was written for use with an Edge Brownie Pan or a standard 9" x 13" baking pan.


  • 1 cup Unsalted Butter, room temperature
  • 7 oz Unsweetened Chocolate, chopped
  • 5 ea Eggs
  • 2 tsp Vanilla Extract
  • 3 ¼ cups Sugar
  • 1 2/3 cups All Purpose Flour
  • ¼ tsp Salt
  • 6 oz. Semisweet Chocolate, chopped
  • 1 cup Pecans, chopped (optional)


  • Preheat oven to 425ºF.
  • Lightly spray the Baker’s Edge with nonstick cooking spray.
  • Place the 7 oz. unsweetened chocolate and butter in a bowl over a pot of lightly simmering water.
  • The water should not touch the bottom of the bowl.
  • Stir frequently until chocolate and butter are completely melted.
  • Set bowl aside.
  • In an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and sugar on high for 10 minutes.
  • Reduce speed to low, add melted chocolate/butter mixture, and beat until combined.
  • Scrape the bowl well.
  • Next add the salt and flour and beat on low until combined.
  • Do not over beat.
  • Remove the bowl from the mixer and fold in the 6 oz of semisweet chocolate pieces and pecans.
  • Pour the batter into the pan and spread evenly.
  • Bake for 35 minutes or until a toothpick inserted into the center comes out with moist crumbs.
  • Cool brownies completely in the pan.

Categories: Brownie 
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